The other night, R was at our house and I asked him what he would like for supper and he declared Goulash. It happens to be one of his favorite recipes. As I was stirring my recipe together, I got to thinking about all the different options and recipes for Goulash in today’s world. While I was in Australia in college I got the privilege of staying in a lot of homes (host families) during my tour with the Castle Singers of Wartburg College. While staying in Canberra (their capital) I was placed in a home of German immigrants. They had immigrated to Australia in the 60’s and still spoke German in their home and their accents were so thick that it made it hard to understand some times. They were great people (even though our host-dad did think the answer for everything was a little “vhisky (whisky)”. On our second night there our host-mom asked if we liked Goulash! That sounded so good! A home cooked meal just like mom made! HA! Little did I know at that point in my life that not everyone made Goulash the same way. Imagine my surprise when we sat down for supper and I was served something similar to THIS over noodles! While it was good (hers had quite a bit of a kick) it definitely wasn’t “like mom makes it”! So, what better than a Goulash round-up with all these thoughts floating in my head?
Here is the recipe that I’ve adapted over the years from my mom. Adapted because well…my guys are picky and I have to cook to their liking’s or we’d eat frozen, boxed stuff all the time! Yack!
I begin by browning my hamburger (I use the Pampered Chef Micro-Cooker and Mix N Chop for speed and easy clean-up). In another pot of boiling water I cook my pasta (I used Rotini for most recipes as we like how it take a lot more for this pasta to break down and get mushy!) Once those two items are prepared, I mix them with the crushed tomatoes and water in a big pot. Then, I add the beef soup base, salt, pepper, chili powder, and onion powder. I left out measurements on all the seasoning because I believe this is where personal preference comes in! I only let it simmer the other night for about 15 minutes because we don’t like it when the pasta gets mushy! Ideally (had it not been a work day) I would have mixed the hamburger, sauce, and seasonings together and let them simmer for several hours before adding the pasta). Mine gets thick and has very little sauce with it, which is just the way we like it!
My mom adds 1 can of pork & beans to hers! That’s how I grew up with it and always enjoyed it, but I’ve learned to enjoy my adaptation too and my boys seem to like it. A couple other Iowa bloggers were kind enough to share their recipes for Goulash or goulash-like dishes for you to enjoy! Click on the picture to visit their website and get their recipe! How do you enjoy your Goulash?